in the cellar : Grapes are destalked, crushed and chilled to 12°C, then pumped into static drainers. After about 4 hours skin contact the juice is drained into settling tanks for settling overnight. The clear juice is racked from the lees into a fermentation tank and inoculated with active dry yeast. Fermentation takes place at 12 to 15°C for about 18 days. After fermentation the wine is racked, stabilised and filtered ready for bottling.